PURPOSE: To prepare a sour cream having improved flavor and sense of eating, by homogenizing a cream with pectin, a sucrose ester of a fatty acid and a sour agent.

CONSTITUTION: A fresh cream, vegetable cream or a mixture thereof with 18W 55% oil containing a milk or saccharide is stirred with 0.03W3.0wt% pectin, 0.05W2.0wt% sucrose ester of a fatty acid and a sour agent, e.g. cream cheese, fermented milk, fruit juice or an organic acid, and homogenized in a homomixer, etc. Preferably, high methoxy pectin is used as the pectin, and sucrose ester of the fatty acid havin an HLB of 11W15 is used.